The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1887-03-18
DOMESTIC HINTS.
BOILED cusrARp.

bOILED CUbTAhD.
Four eggs welI-beaten. and two table,
spoonfuls OF sugar; q teaspoonful Of
salt to each quart of milk. Flavor, and
add more sugar II desired to be very
sweet.
POTATO PUDDING.
Boil two pounds Of white potatoes;
rub them through seivc; take Il half
pound of butter and half pound of su.
gar and beat them to cream, The
yolks of six eggs, the whites OF three,
one PINT of new milk or cream nutmeg
and | tile salt; put it on n puff paste
and bake half an hour; you may add q
pound of currants if you like, or any
spice to suit the taste. This is al old
Engl sh recipe and good.
QUEENS CAKE.
One pound of flour, one pound of SUI
gar, half II pound OF butter, four eggs
one gill of cream, one of currants or
raisins, and spice or flavor to suit the
taste. Bake two hours.
SPONGE CAKE.
Balance eggs with sugar, then take
half of them and balance with flour;
beat the eggs and sugar well together
before adding the flour, 1t requires none
after.
WASHINGTON CAKE.
Pound and half of sugar, one pound
and half of butter one pound and
half of -four. one pint of milk, tea
spoonful of soda. few cloves and some
nutmeg or mace, six eggs, pound and
half of rasins and pound and half
If currants.
CREAM SPONGE CAKE.
Cut the top from n stale sponge cake
loaf in one piece half an inch thick. Dig
and scrapc the crumbs from inside of
loaf and upper slice, leaving enough to
keep the outside firm. Spread II thick
layer Of fruit jelly on the inside Heat
a cup of milk to II boil, stir in n tea
spoonful of cornsiarch wet with cold
milk. and the cake crumbs rubbed fine.
Stir until thick, take from the fire,
beat in two whipped eggs and two Ia
blcspoonful of sugar. Make all Il
smooth batter, set in boiling water on
the range and stir for five minutes af-
ter the mixture has really heated
through. Turn into bowl. flavor with
II teaspoonful of bitter almond essence
and let it get cold. Fill the cake 'with
it; fit on the top. wash all over with
whipped white of egg, slit powdered
sugar evenly over it until no more will
adhere to the surface, and let it harden.
COOKIES.
Three eggs, two cups of sugar, one
and one half cups sour milk, one half
teaspoonful soda, butter the size of IN
cgg. spice TO the taste and flour snf-
de ent to roll out.
CALF's LIVER sTEwED.
Cut the liver into small slices, about
three inches square. Into Your sauce
pan place two onions sliced fine, a Ia
blespoonfull of sage, one of summer
savory, little pepper and salt; then
add your liver and cover with water.
and let il stew for two hours. just be-
fore you serve it dredgc on little flour
aud add tablespoonful of butter.
BEEF FRITTERs.
Beef fritters are good for breakfast.
Chop pieces of steak or cold roast beef
very fine. Make batter of milk, flour
and an egg and mix the meat with it.
Put a lump of butter into saucepan,
let it melt, then drop the batter into it
from large spoon. Fry until brown;
season with pepper and salt and little
parsley.
FRIED CHICKEN.
Cut the chicken up carefully, sever
ing each joint; salt and pepper and roll
in flour; have three or four tablespoon
full Of hot butter or lard in the frying
pan, put in the chicken, cover tightly